Adding to the diversity Clarke Quay has to offer is Da Miao Hot Pot, a restaurant which first began in Chengdu, China. During my university days, I fell in love with this Sichuan style Mala hotpot that was numbingly good (also it helped me numb the stressors of academic rigours).

Despite my lackluster appreciation for the Chinese culture, I found the eclectic East-meets-West décor style oddly refreshing. At the entrance, two red lanterns hung on racks that are stacked with straw bowls, baskets as well as glass containers filled with Chinese herbs and spices. Beyond the entrance, you’ll find a multi coloured stage built in the heart of Damiao’s premises. Above the stage you’ll spot brass pots and pans hung above the ceiling. If I hadn’t paid attention to the tables that are equipped with the in-built conduction cooker, I could have almost mistaken Damiao as a mini Chinese museum.

Unlike a number of restaurants in Clarke Quay, Damiao offers (thankfully) an all-indoor hotpot experience. You could still have the option of either dining window side or dine nearer to the stage where short performances are put on to entertain diners in the evening. If you’re lucky, you can catch a glimpse of Damiao’s traditional performance by their “stage actors” while cooking your ingredients in their delicious soup bases.

Take your seats and you’ll first be greeted with the conduction cooker with the words “Da Miao” embossed in red on top of it. The service staff rapidly placed a spread of condiments across our tables, such as chopped peanuts, garlic, chilli padi, coriander and spring onions. We were also given a little red can filled with sesame oil. Yes, it is a can! But why? Back in Chengdu, sesame oil is known to be the most commonly utilized condiment shared amongst diners across the day. This also implied that the exposed sesame oil faces a higher risk of unhygienic practices. Storing the sesame oil in disposable cans thus serve to ameliorate that health concern. So remember to crack open a can and have fun mixing it in with the other condiments.

We had the Damiao Traditional Yuan Yang Soup Pot ($20), which was essentially made up of a Fresh Mushroom & Pig Bone Soup and Damiao Special Spicy Soup that can each be ordered separately. If you’re worried about the level of spice of the Mala, fret not! The friendly service staff are more than willing to help you adjust the spice level to your preference. Feeling a tad overwhelmed by their selection of ala carte dishes? You could begin with the usual traditional hotpot ingredients, such as the Chicken Slices ($12), Fish Seedy Balls ($12), Crab Meat Stick ($8) and Luncheon Meat ($8).

If you’re a hotpot veteran, you might like to pick from Damiao’s premium meats ingredients such as the imported Australia Prime Beef ($32) and Boston Butt ($13) – which is really just a playful term for pork neck meat. I can’t say the same for other hotpot places, but Damiao sure delivers meats that are of superb quality.

Fresh Shrimp Paste ($18) ascended to one of my favourites in Damiao. Scoop up a spoonful of the shrimp paste and simmer for a while before coating it in the delicious sesame oil-condiment mix.

If you’re feeling bold, venture into some of Chengdu’s exotic foods, including the Swine Trachea ($16) or even Fresh Tripe ($16). Just as the staff described, the Swine Trachea does have a crunchy bite to it, whereas the fresh tripe on the other hand, has a dense and chewy texture. However, both ingredients are neutral in flavour, so remember to dip it in the condiment mix for additional flavours! The service staff recommends cooking these ingredients for only a short while before savouring on these Chengdu delights. Aside from the pre-cooked ingredients, there are also a variety of finger foods to order from. Indulge in a bowl of classic egg fried rice ($3) or Minced Meat Dumpling ($4) while waiting for your food to be cooked.

Helmed by an efficient team of chefs and service staff from Chengdu, Damiao is definitely your next go-to hotpot place to satisfy your mala craving. Though the traditional dishes (Luncheon Meat, Crab Meat Sticks) are slightly costly, I find the meats (e.g. Prime Beefs) in Damiao highly value for money. I would definitely be back not only for the hotpot, but also for the traditional Chengdu performances.

Note: This is an invited tasting.

The post Da Miao Hotpot 大妙火锅 – The Next Great Hotpot to Celebrate With appeared first on Miss Tam Chiak.

We seldom explore the Northern parts of Singapore, but work took us to Yishun sometime last week, so we decided to have breakfast at Chong Pang Market & Food Centre. Many people have been raving about the nasi lemak served and kway chap. Let’s see what else is there!

Wan Xing Nasi Lemak

Serving light green-coloured rice, probably from the juices of pandan leaves, and infused with the aroma of coconut milk, Wan Xing Nasi Lemak has no lack of supporters. The rice looks good, but was sadly, not as aromatic as we expected. However, it is neither too moist nor too grainy, maintaining a good consistency throughout. You can either order their standard set menu, or select your own ala carte items. Mind you, the portion is HUGE.

Ho Heng Kway Chap

We were told that the wait can be close to 45 minutes to over an hour on weekends. Lucky for us, there wasn’t much crowd on a Monday morning. Each piece of silky kway chap is well prepared, and soaked in a pretty decent savoury gravy. It comes with your choice of braised pork belly, braised egg, tau pok, and even braised innards.

Tian Ji Shu Shi

We saw a crowd lining up in front of this stall, and joined in the “fun”. There are prawn noodle, pork ribs noodle, and noodle with a combination of prawn and pork ribs offered here. We went for the ultimate combo, but thought the broth would’ve been better if it’s richer and deeper in flavours. Perhaps, the dry one might have been better.

Super Penyet

As its name suggests, Super Penyet is famous for Ayam Penyet. A plate comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken is well marinated such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Chuan Kee Boneless Braised Duck

We prefer braised duck to roasted duck, and chancing upon this stall excites us. The braised rice has a nice bite and isn’t too mushy. Coupled with slices of tender and flavourful duck, every mouthful tickled our tastebuds. Each slice of duck has a layer of skin, making the meat even more delicious.

Lu Xiang Ji

The fishball noodles, minced meat noodles, and chicken feet noodles are reasonably priced here. For the price of $2.50, you get a very generous serving. The noodles are a tad softer, yet still retains a nice bite.

Taiwan 8 Treasure Tau Huey

While flavoured tau huey is nothing new, this stall stands out by serving 8 treasure tau huey, with ingredients such as mung beans, green beans, peanuts, and sweet potato, just to name a few. While some of you might find the contrasting textures pleasant, we thought otherwise. In our opinion, it’s hard for the smooth tau huey to complement the crunchy peanuts.

On weekdays, market-goers will visit this food centre, but on weekends, be prepared to jostle around with big families who are out with their children. There will be long queues forming at certain stalls here too. Chong Pang Market & Food Centre is a great place to satisfy your hawker fix.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 7 Stalls to Delight You at Chong Pang Food Centre appeared first on Miss Tam Chiak.

Located a stone’s throw away from Sim Lim Square at the Bugis/Rochor area, Big Lazy Chop (Da Lan Pai) is tucked away at the corner of Short Street. The tongue in cheek name may make it sliiightly awkward to say out loud, but the cheeky name sure caught our attention.

What’s special about this tze char restaurant is that they offer a variety of bottled Craft Beers alongside their tze char dishes. Think tze char classics like Homemade Prawn Rolls (Hei Zhou) ($13/$19) and Har Cheong Gai ($13). Big Lazy Chop is also well known for their Big Lazy Signature Curry Beehoon ($30/$40) and of course, their Signature XL Ribs ($24/4pcs, $33/6pcs, $50/10pcs).

Although slightly more pricey than your average ribs, they mean it when they call it ‘XL’. Each rib was around 18cm long, and the service staff even provided disposable gloves for us to dig in. The sauce options include their Signature Butter Champagne, Classic Salted Egg Sauce, or Traditional Coffee Sauce.

We decided to go with their Signature Butter Champagne sauce for our XL Ribs and did not regret it. Before it was served to us, we spotted the service staff blow-torching the outer layer of the ribs. This gave it a slight char and a subtle smoky taste. The well marinated meat on the ribs were melt-in-your mouth tender, and was slightly fatty. Each massive rib yields quite a bit of meat. For us, the highlight was the thick layer of sticky sauce that coated the ribs. The butter champagne sauce is slightly sweet and tasted caramelized, pairing well with the meat. This novel item (because of its sheer size) is best ordered to be shared with a big group, and it can be really enjoyable to get your hands dirty and tear into the gigantic ribs!

For those working nearby and looking for an affordable yet scrumptious lunch, Big Lazy Chop has extremely reasonably priced set lunches. For $9.90nett/$10.90nett, you get a main dish, a drink, soup and even dessert. Some interesting mains that we spotted include Indonesian Curry Seafood Bee Hoon ($10.90), Moonlight Seafood Hor Fun ($9.90), Salted Egg Baby Ribs ($9.90) and Keropok Dory Fish ($9.90).

One of their most popular rice dishes is the Buttermilk Fried Chicken ($9.90) that comes with a bowl of rice and achar (South Asian pickles). Their rice is rather different as it comes mixed with cooked barley grains. However, the amount of barley grains is not substantial enough to make much of a difference. By default, the drink that comes along with the set is ice lemon tea, and you get white radish pork bone soup and a bowl of hot red bean soup as well.

The buttermilk fried chicken is drizzled with a thick, savoury sauce that is extremely creamy. While the chunks of fried chicken were nothing to shout about, the sauce went wonderfully when paired with the crispy skin of the chicken and a mouthful of rice. As chilli padi and curry leaves are added into the sauce, you get a very slight spice and the sauce is made even more aromatic. We would have preferred the chicken to have less skin and more meat, but for the price point, no complaints there.

One item that we would have loved to try would be the Big Lazy Signature Curry Bee Hoon ($30 for Medium, $40 for Large). The Combo Version gets you the best of both worlds, with seafood, crayfish and clams in the spicy looking broth. If you’re not that into spicy food, non-spicy white mee sua is available as well.

Big Lazy Chop does not have an exceptionally large seating capacity. We were there on a Wednesday afternoon, and the restaurant was packed (both indoor/outdoor seating) with the office lunch crowd! According to the service staff, dinner service is also rather busy, so its best to make a reservation before you go down. Their lunch service hours are 11.30am-2.30pm (last order 2pm) and dinner is from 5.30pm-10.30pm (last order 10pm).

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Jimoto Ya’s Signature Ramen was created by Chef Nobumasa Mieda of Michelin-starred Kaiseki Restaurant, “MIEDA” in Sapporo, Hokkaido. Founded in 2014 by Sun Corporation, they have recently opened its first Ramen Bar franchise outside Japan in Singapore!

The Signature Ramen features a complex and flavourful broth made from a special blend of Amaebi (shrimps) and Tonkotsu. The flavours of the ramen embody the pride and joy of the people of Hakodate, Hokkaido.

From 1 August to 30 September 2017, there is a Ebi Shoyu Ramen Otoko Set Promotion ($23 nett) which is available only during lunch. You get to choose 2 side dishes to accompany your ramen from celery salad, fried lotus, tofu, potato salad, and more. The set allows for free upsize of meat and vegetables, and comes with a barley tea, and the dessert of the day.

The Ebi Shoyu Ramen boasts a broth made from prawns and pork bones seasoned with soya sauce. It is served with a marinated egg. The deep and rich shoyu flavour, with a hint of sweetness from the prawns, make the broth very satisfying. The springy texture of the noodles complements the heartwarming broth very well.

There are other types of ramen available, and we recommend going for their set lunch menu which is value-for-money. Also priced at $23, you get a bowl of ramen, 2 side dishes, and the dessert of the day. Ebi Shio Ramen uses a similar soup base, but it is seasoned with salt. The broth is lighter on the palate though the sweetness of the prawns is still distinct.

There are so many ramen restaurants in Singapore, and it’s hard to decide on the best one. If you would like to savour something different, Jimoto Ya is the place for you as you’ll hardly come across ebi ramen elsewhere.

MissTamChiak.com made anonymous visit and paid its own meal at the restaurant featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Jimoto Ya. We will verify and update from our side. Thanks in advance!

The post Jimoto Ya – Delicious Ebi Ramen By Chef From Sapporo’s Michelin-Starred Kaiseki Restaurant appeared first on Miss Tam Chiak.

The West of Singapore isn’t a place I’ll expect to find excellent hawker fare. My recent trip down to Tokyo Seafood BBQ at West Coast Drive proved me wrong. What initially began as a mere recommendation from a dear friend morphed into sheer interest after I chanced upon multiple good reviews. Their BBQ stingray is rumoured to be one of the best. Mimi, the humble lady boss who started Tokyo, charmed us with her good-humor, elderly laughter and words. “Honestly, it’s been decades. I can’t remember why I named the store Tokyo in the first place,” said Mimi.

With over 30 years of history, Tokyo did not disappoint. The Oyster Omelette (Small $8, Medium $10, Large $12) boasts a fluffy, albeit thicker consistency. Coupled with the omelette’s excellent texture is a sweetness from the oysters. The spicy and smoky sensation from the chilli paste coat gives the omelette an added dimension which I really enjoyed. The fresh-tasting oysters are imported from Korea. However, the texture of the oysters was inconsistent – with some soft while others chewy. Nevertheless, this is a dish that I’ll recommend.

The Barbeque Stingray (Small $10, Medium $12, Large $14, Bigger $16) served here is unlike others. While the norm entails having wide and flat stingray fins, Tokyo’s BBQ stingray is rather thick and elongated. The succulent flesh separates nicely from the cartilage too. I enjoy the heat delivered from the sambal paste, even though I found it a tad sour. What is noteworthy is the accompanying cinchalok and, especially, the chilli achar, which is an unusual dip made from ingredients like onions, hae bi and chilli paste. Eat it with the stingray or even on its own!

I will surely return for their White Clams Lala (Small $8, Medium $10), which is cooked in sambal chilli paste. The chilli paste won our hearts, with its strong shrimp fragrance and sweet-sour undertones. Each clam was fat and chewy as well! The Grilled Prawns (Small $12, Medium $15, Large $20) were, on the other hand, slightly underwhelming. A sweet sambal chilli is slathered on the bbq prawns to give it added taste. What I didn’t like was it’s dry interior which could have been due to overcooking.

My friends and I agreed that the Fried Vegetables Nai Bai (Small $4, Medium $6, Large $8) did well in striking a balance for our spice-ladened meal. Each crunchy nai bai exudes a subtle garlicky aroma which makes it hard for me to resist finishing the greens. Along with the nai bai are cubes of shitake mushrooms that are well coated with the sweet oyster sauce.

Overall, the stingray is pretty delicious. It isn’t named one of the best for nothing. However, I have to place the stingray below the oyster omelette and lala, both of which are definitely worth trying. Currently, Mimi’s nephew Bobby is learning the ropes from Mimi herself. Perhaps, one day we can find out from Bobby what exactly ‘Tokyo’ means.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to XXX. We will verify and update from our side. Thanks in advance!

The post Tokyo – One Of The Best BBQ Stingray That Isn’t Really Japanese appeared first on Miss Tam Chiak.

I have constant cravings for Thai food. Pad Thai, Thai Basil Chicken Rice, Mango Sticky Rice…perhaps I was a Thai in my past life. My friend and I were looking for a cheap and good eats in Orchard Road and I came across Kra Pow which has been very popular lately.

Opened January last year, Kra Pow means holy basil in Thai. They serve a good offering of Thai dishes and most of them are less than $10. The crispy Thai Wings ($6.90) is small and skinny but well marinated and juicy. I like it that the meat falls off the bones easily and is great with Thai chilli dip.

The highlight of our lunch is Drunkard Noodle Pork ($7.90). If you love Thai food, you’re probably already familiar with drunken noodles, or pad kee mao. It is typically a plate of kway teow (or broad noodles) stir fried with soy sauce, fish sauce, oyster sauce, garlic, meat, chilli and holy basil. It was said that the name derived from someone who wanted to eat something after a night of drinking. Rice wine is used to prepare the dish.

The aromatic plate of noodles arrived at our table shortly. The rice wine was distinctive and the noodles came out soft and chewy. That spiciness comes to you after a few mouthfuls and it lingers. Such a simple looking dish but yet full of flavours! It’s awesome no matter I am drunk or not.

For something soupy, try the Sukhothai Noodle ($7.90) featuring pork belly fritter onsen egg in clear broth. Equally spicy, you can pair it with an icy cold Thai Milk Tea ($3.90) for help distinguish the heat.

The Mango Sticky Rice ($6.90) is a great ending to our meal as the sweet and cold mango cubes are served with warm glutinous rice and fragrant coconut milk.

I usually head to Thai Tantric if I want to have cheap and good Thai food in Orchard Road. But looks like I have found another great option. My friends also recommended me to try their Squid Tentacle Fritters ($8.90) and Pad Thai ($9.90). Time to arrange for a second visit!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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For one reason or another, Singaporeans just love to add curry to everything we eat. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted vegetables. So, we have uncovered 13 curry fish heads that will make you swoon. 

Hooked On Heads

As the name suggests, Hooked on heads will literally get you hooked on their curry fish head. The decade-old restaurant’s signature dish is their assam curry fish head which is the reason why people patronize the restaurant. If you decide to walk in to get a table on week nights, you’ll be disappointed. Unless you call in or go before dinner time, I hear its quite impossible to get a table. Owing to the lavish use of coconut milk, the curry was creamy without being too oily. The curry carries a heat that doesn’t overwhelm but instead enhances the flavors of the curry. I’m not into sour food but this curry is really something else. The rich curry boasts a robustness that complements a distinct sourness – really impressive. The angkoli fish (red garoupa) was fresh and sweet. This is probably my favorite out of the list and I sincerely recommend it if you haven’t tried it yet. Remember to call ahead to avoid disappointment.

Xin Yuan Ji

Another noteworthy assam fish head can be found at Xin Yuan Ji, which is conveniently located near Bugis MRT. The bubbling curry is served in a claypot, so remember to get your camera out! I liked the generous servings of tau pok (bean curd) and vegetables. The fragrant curry is thick and well balanced, nothing too overwhelming. I liked that the curry wasn’t too spicy and that it leaves a pleasantly sweet aftertaste in your mouth. I would’ve preferred a more distinct sourness from the assam and more generous serving of fish. The angkoli fish wasn’t as fresh as it should be, though. The fish also carries a slightly stronger fishy taste which can be quite offputting for some. Nonetheless, the essence of fish head curry is still captured well in the dish and you can see it from the incessant queue. I hear that their fish soup bee hoon is one of the more popular dishes. Also note that they only take NETS for orders above $30.

Yu Cun Fish Head Curry

This one is for the east-siders. Yu Cun Curry Fish Head offers an attractive curry fish head with some delectable tze char dishes to go along with. Unlike the usual fish head curries, they choose to use the head of a sea bream instead of the regular red garoupa. You can also choose your spiciness level so that you can enjoy the curry just the way you liked it. We picked the normal level but felt that we could handle more. The curry was thick and creamy which makes for an excellent pairing with rice! I felt that the generous serving of vegetables and tau pok made the dish worth every penny. If you intend to visit, remember to give other dishes like the Chicken with Radish ($10.80) a try!

Soon Ho Eating House

While they are not Halal certified, Soon Ho Eating House’s curry fish head is made without any pork or lard. They feature a Singaporean-style fish head curry instead of the more popular assam fish head curry. The main difference is the lack of assam (tamarind) which eliminates the sourness from the curry. You can probably tell from the pictures that this curry is significantly oilier than the rest. I liked that the curry wasn’t too thin and had a good mouthfeel. The curry, however, has a more watery consistency as opposed to a thick creamy base, probably due to the lack of coconut milk. The fish was notably larger, and is good for about 4 people. I would say that the serving is more generous, as compared to that of other stalls, for approximately the same price. They also sell other seafood dishes such as Chilli Crayfish and Assam Snapper Fish Meat!

Zai Shun Fish Head Curry

Recently awarded the prestigious Michelin Bib Gourmand 2017, Zai Shun Curry Fish Head offers an assam-styled fish with a distinct tanginess. I prefer the assam-styled version fish curry because of its sour character which I find refreshing. The curry is light, yet full-bodied, and goes well with the red snapper fish, which was fresh and sweet. For $26, you’ll be able to satisfy yourself and 2 more so don’t forget to call your friends for this one. There’s nothing much to not like about this curry fish head but I just prefer the one from Hooked On Heads.

Nana’s Homemade Fish Head Curry

Spice-kings and spice-queens rejoice, because this one is for you. Most curries probably aren’t that spicy but this is may just be enough to give you a kick. Nana Homemade Fish Head Curry offers a thick and spicy curry fish head that appeals to many Singaporeans. What stands out is their use of yam, which has been cooked till soft, in the curry. The interesting combination was surprisingly well thought out and worked really well. We also noted that the fish was fresh. Depending on the market rate, the price of the curry fish head can vary from time to time. Overall, it was pretty well executed which allowed the essence of fish head curry to shine, despite the fiery spice. If you love spice and curry, then you can’t afford to miss this.

Gu Ma Jia

Inspired to create a cozy place intended for family gatherings, Gu Ma Jia stands out as yet another contender in this fish head curry race. If you do a google search, you’ll see tons of praises for the curry fish head here, and it does live up to its reputation. While the recipe of the fish head curry is top-secret, we know that they use 13 different spices to create the flavorful curry that many have fallen head over heels in love with. It’s also worth noting that they make the assam curry themselves daily, and also get their fish daily from the market (no supplier) to guarantee the superior quality that they’re known for. The rich curry is fragrant and carries a slight heat. The generous use of okras and tomatoes make this dish even tastier! The tanginess is distinct and addictive. The fresh fish adds an appetizing sweetness to the dish. Whether you enjoy assam curry, or not, we don’t think you’ll be disappointed by this.

Muthu’s Curry

Started in 1969, Muthu’s Curry offers a spicier take on the popular fish head curry that we all love. They specialize in curry and are famous for their  authentic and flavourful curry. Their signature fish head curry comes in 3 sizes. Although a little oily, the curry is thick and flavorful. The addition of tamarind results in a unique sourness and the incorporation of pineapple adds a nice touch of acidity. Excellent service, great food, and a pleasant interior. We approve. 

Ocean Fish Head Curry

Standing as the most expensive fish head curry in the list, Ocean Fish Head Curry is taking the game to a whole new level. Ocean Fish Head Curry delivers the quality that you will expect from an upscale restaurant. They use only authentic Peranakan ingredients to craft their mouth-watering curry. To say that the serving of fish head was generous is an understatement. The fish which was of superior quality was simply amazing. The quality of the ingredients, especially that of the the fish, justifies the price ($40). However, I think that there are other places that give Ocean Fish Head Curry a good run for the money. While the curry is unique, I think you can get curry fish heads that are just as good (dare I say better) for a fraction of the price elsewhere.

805 Hougang Kitchen

Hidden away in a coffeeshop in Hougang Central, 805 Seafood Kitchen is known for their signature curry fish head. They do offer a good selection of tze char dish, as well. For $25, we thought that the portion of fish head wasn’t as generous as others that we’ve tried. However, the generous serving of cabbage and okra was commendable. The traditional-style curry wasn’t too oily and it complemented the fish. I thought that the curry was a little more watered-down than the other curries but I enjoyed that since I’m not really into spicy food. If you prefer your curry spicy, then this probably isn’t for you. 

Karu’s Indian Banana Leaf Restaurant

Karu’s Indian Banana Leaf Restaurant features a curry fish head that is a little different from the usual curry fish heads because of the use of Indian spices. They offer 3 sizes of curry fish head ($23.50/small, $30/medium, $34.50/ large) but we decided to go for the small one since we weren’t really hungry. However, we were pleasantly surprised by the size of the fish head. Not sure if they serve fish heads this large usually but ours was definitely bigger than expected. The curry lacks the creaminess from the coconut milk as seen by the darker color of the curry. In other words, it’s not as lemak as what you might expect but it offers a more distinct taste of tomatoes. If you get a rice set ($3.20), you’ll get free flow rice, papadum and pickled vegetables. Note that you’ll have to take the elevator from the first floor to get here.

West Co’z Café

Who says Muslims can’t get to enjoy curry fish head too? Probably the only Halal-certified curry fish head on this list, West Co’z Café offers both traditional and assam-style curry fish head for only $20, making this the cheapest curry fish head on our list. And the best part? The curry fish head is definitely one of the better ones on the list. We got the traditional curry fish head and even dabao-ed the leftovers home when we couldn’t finish it. If you’re looking for an air-conditioned place that serves an impressive selection of Halal-certified Chinese Tze Char dishes, West Co’z is it. If you love spicy food, then this curry is for you. Its significantly fierier than the usual curry fish head (I noticed myself reaching for the iced water more often). The curry was addictive and well-balanced, and the fish was fresh. I have no complaints. Even though I stay on the other side of the island, I’ll definitely be back to try the Assam Curry Fish Head which is also highly raved about. 

Chye Lye Fish Head Restaurant

Last but not least, we have Chye Lye Fish Head Curry Restaurant which also specializes in assam-style curry fish head. I had to visit this restaurant twice since they were sold out the first time I visited them on a Sunday. They open from 5pm to 930pm for dinner and I was there at 730pm, but they were already sold out of curry fish head by then! Although disappointed, I returned on a Saturday at 4pm this time to ensure that I got the first curry fish head that evening. This is an extremely close second favourite, behind Hooked on Heads. The fish was really fresh and the piquant curry has a distinct sourness that was very appetizing. It’s one of those foods that just gets better as you eat it. I finished the whole pot! They could have been more generous with the vegetables though. If you’re craving for some assam-style curry fish head, be sure to check them out! If you’re visiting on a weekend, just remember to come earlier to avoid disappointment.

Curries made by Chinese, Malays and Indians are all subtly different with varying ingredients and spice levels but they all boast that same great-tasting flavour that we all love. If you have any other recommendations, do share it with us!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 13 Heavenly Fish Head Curries That Will Make You S-curry Back For More! appeared first on Miss Tam Chiak.

It’s always refreshing to see young hawkers take up the baton of running the kitchen from their parents. Even though they lack experience, their courage and dedication to their job really shows in their attitude and their food. The food scene could definitely do with more of such hawkers and I was glad to have stumbled upon one! Launched slightly over a year ago, Wonderfull Nasi Lemak is run by 26-year-old Lois Er. If you’ve been keeping up with Singapore Food Festival, you might remember Lois as 1 of the 9 pairs of hawkers and chefs from Open Stoves 2017. She collaborated with chef Sid Kim (Vatos Express) to create the unique Wonderfull Beef Rendang Burrito Bowl.

Lois told me that the recipes of all the food items that the stall serves came from her dad. Now, he has imparted the relevant skills and techniques to Lois so that she can run the stall on her own. Lois graduated 2 years ago with a major in accountancy. but she decided to follow her passion in food instead.

Lois(right) is well-versed in graphic design, and came up with the design for the signboard, and apron (the one they’re wearing). She shared with me that the inspiration for the name of the stall came from her dad’s usual quirky catchphrase “what a wonderful (blank)”. She translated it to Chinese as 万得福 (wan de fu) which serendipitously means a thousand blessings in English. In this sense, she hopes that her food will be a blessing to others.

Eunice (left), Lois’s younger sister, is also following in her sister’s footsteps as she readies herself to head their second stall which is opening in Yishun Park Food Centre this month! She told me that they’re looking to expand their menu further by introducing economical bee hoon. I’ll definitely be back to support when they open then!

I ordered a set B which comprises a chicken wing, peanuts and anchovies, choice of scrambled or sunny side egg, sambal chilli and fragrant rice. For $3.50, I thought that the portion was decent and definitely filling. The batter for the chicken wings and drumsticks are all made from scratch. Crispy on the outside and moist on the inside, the chicken wing was faultless and finger licking good. Highly recommended!

For me, the essence of nasi lemak lies in the chilli. It may seem unimportant but I feel that it’s what brings all the components of the dish together. The housemade sambal chili isn’t overly sweet, and the balance of spiciness and sweetness was spot on. I also liked that the rice which, in my opinion, was of the right consistency – not too dry and not too mushy. The grains were firm, and had a robust lemak flavor that’s hard to miss.

If you’ve got a bigger appetite, feel free to add more items to your nasi lemak. They’ve got a decent spread of affordably-priced fried items and vegetables. They also serve curry vegetables (sayur lodeh) if you prefer a wetter nasi lemak!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Wonderfull Nasi Lemak. We will verify and update from our side. Thanks in advance!

The post Wonderfull Nasi Lemak – Wonderful Wings and Superb Sambal appeared first on Miss Tam Chiak.

The family-run business Nasi Padang Indonesia Bandung has been operating for 4 years. We spoke to Chef Cicih, an Indonesian Muslim lady who wakes up as early as five in the morning to prepare the ingredients. All the Indonesian dishes you see here are cooked based on recipes from the 59-year-old cook.

The stall boasts an impressive repertoire of dishes, but one of the more unique dishes is the Nasi Rawon. Originated from Surabaya, Indonesia, the Nasi Rawon is essentially rice served with Indonesian beef black soup. Chef Cicih’s rendition of Nasi Rawon ($5.50) is similar, but with discernible traces of beef trimmings. There is also Beef Lungs, Begedil, Tempeh, Sotong Sambal, Coconut Shavings as well as Sambal Chilli. Beyond its seemingly tough leather exterior, the lungs are actually quite easy to chew through! Note that Nasi Rawon is available only on weekends and public holidays!

I found the Mee Siam ($3) packed with flavor. Perhaps one of my favourite, each mouthful of rice vermicelli carries sweet and tangy undertones. 

There are other dishes worth trying too. The Mee Rebus ($3) is a simple assembly of egg noodles drenched in a viscous gravy that is slightly sweeter than that of other bowls of mee rebus I’ve tried. The Lontong ($3) isn’t the best, with a mild tasting curry that contains ketupat (compressed rice cakes). Pair the sweet sambal with the lontong to spice things up!

You can also grab a bowl of Mee Soto ($3) for a satisfying breakfast.

To determine whether a plate of nasi lemak is good, we scrutinise the rice. Here, the rice in their Nasi Lemak ($3.50) exudes a subtle coconut aroma. I would prefer the rice to be more lemak, though. Accompanying the rice is a portion of crispy fried chicken ($1.50/pc), ikan kuning, egg, as well as sambal chilli. The crispy fried chicken stands out, with a crispy, albeit slightly oily, batter.

Here are a couple of nasi padang dishes to try when you visit. The Beef Rendang ($3) may lack consistency, with contrasting tough and soft textures, but you might enjoy the spice and herbal flavours that slowly develop as you chew on the beef. The Ayam Merah ($3 – $3.50) which sees tender chicken meat coated with a sweet and tangy sauce, is a must-try too. 

Found in a coffee shop within Sengkang, Nasi Padang Indonesia Bandung serves authentic Indonesian cuisine that is definitely value for money. I’ll be back for the mee siam, and the variety of mouth-watering nasi padang dishes!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post Nasi Padang Indonesia Bandung – Indonesian Cuisine Cooked With Love appeared first on Miss Tam Chiak.

Celebrate Mid-Autumn Festival with Bakerzin’s Crème de la Crème 2017 Mooncake Collections this year. Delicately handcrafted with low sugar lotus paste, each masterpiece is made with premium ingredients, with a touch of finesse.

Whether you are purchasing the mooncakes as a display of love to friends or family, this year’s floral tin packaging will draw you in with its meticulous design which symbolises the welcoming of autumn, abundance, grace and a blissful reunion!

Bold Collection 惊赞系列 [ONLY 500 BOXES!]

You can look forward to traditional mooncakes with a modern twist as Bakerzin brings to the table this year’s Bold Collection flavours that include ginger, tom yam, American ginseng and sakura ebi. Be wowed by the Tom Yum Mooncake – the tom yum blend comes with subtle hints of spiciness. Trust me, this is pretty good!

• Ginger Mooncake
• Tom Yum Mooncake
• American Ginseng Mooncake
• Sakura Ebi Mooncake

Supreme Collection 至尊系列

This is the pinnacle of traditional baked mooncakes – a celebrated myriad of flavours that surprise with streaks of savoury and sweet. Sink your teeth into a savoury Chicken Bak Kwa Wu Ren Mooncake – a generous mixture of fragrant Chicken Bak Kwa and healthy blend of five different types of grains, complete with a citrusy hint. It boasts a textural mix of wholesome goodness.

• Chicken Bak Kwa Wu Ren Mooncake
• Tangerine Wu Ren Mooncake
• Classic Melon Seed Mooncake

Signature Collection 经典系列

Those who have a penchant for classic treats will love the Premium Egg Yolk Blend which is baked to a gorgeous golden brown. It features a thick layer of perfectly cured and aromatic salted egg yolk paste in the centre, promising a generous portion of egg yolk in every bite! The lotus paste is silky and mildly sweet, while the yolks hold just the right amount of saltiness.

Pure Divine Collection 水果冰皮系列

My favourite collection of the lot has to be the Pure Divine Collection. These sweet pastel gems invigorate you with their tangy exotic flavours. Taking centre stage is the Cempedak Snow Skin Mooncake. Sweet, luscious and packed with a fragrant tropical punch, the mooncake holds a rich and creamy cempedak paste in a pillowy soft snow skin. This mooncake is worth every calorie! What’s more, they are great for the little ones too!

• Cempedak Snow Skin (100% Pure Cempedak)
• Honeydew with Apricot Snow Skin (with apricot crunch)
• Taiwan Green Mango Snow Skin (with mango crunch)
• Yuzu Snow Skin

Prestige Collection 甜酒冰皮系列

Satisfy your sweet tooth with the Prestige Collection which boasts a luscious white chocolate truffle ganache infused with liqueur. My favourite is the Coconut Liqueur Snow Skin mooncake. Every piece is armed with alcohol nuances that complement the mooncake perfectly. I am sure this boozy sweet treat will tug at your heartstrings.

• Apple Vodka Snow Skin
• Butterscotch Baileys Snow Skin
• Coconut Liqueur Snow Skin
• Latte Kahlua Snow Skin

Heavenly Collection 黑芝麻冰皮系列

Are you a fan of black sesame? The name of the collection speaks for itself – intense, rich and flavourful roasted black sesame is ready to conquer your palate and leave an indelible impression. I had the one with crunchy peanut butter in the middle. Just a taste of it and you will be over the moon.

• Black Sesame Snow Skin
• Black Sesame and Butterscotch Snow Skin
• Black Sesame and Peanut Butter Snow Skin
• Black Sesame and Coconut Egg Custard Snow Skin

Where to order?

Bakerzin 2017 Mooncake Collections are available for order at www.bakerzin.com/mooncake or at all Bakerzin and Nom La La by Bakerzin outlets in Singapore.

Early birds get to enjoy 10% off purchases made between 1 Sep and 10 Sep 2017. POSB and DBS cardholders are eligible for an additional 15% discount while PAssion / SAFRA cardholders are entitled to a further 10% discount.

Collection of mooncakes runs from 10 September to 4 October. The dateline for online orders to be accepted and processed is 2 October, 2pm, and the last day for mooncake delivery is 3 October.

Bakerzin mooncakes are also available online on Qoo10 (http://www.qoo10.sg/shop/bakerzin), ezbuy, Fave, and Redmart.

In addition, Bakerzin mooncakes are also retailing at two O’Coffee Club outlets.
• 290 Orchard Road, #03-09, Paragon, S(238895)
• 5 Raffles Place, #B1-25/26, Raffles Place MRT Station, S(048618)

Bakerzin Singapore and Nom La La by Bakerzin Outlets
1. Gardens by the Bay
18 Marina Garden Drive, #03-03, Singapore 018953
Opening Hours: 10am – 9.30pm (Mon – Fri), 9am – 9.30pm (Sat, Sun, PH)

2. Maju Avenue (Artisan Breads)
28 Maju Avenue, Singapore 556698
Opening Hours: 9am – 10pm (Mon – Fri), 8am – 10pm (Sat, Sun, PH)

3. United Square
101 Thomson Road, #01-07/60, Singapore 307591
Opening Hours: 10am – 10pm (Mon – Fri), 9am – 10pm (Sat, Sun, PH)

4. Tai Seng
18 Tai Seng, #01-03/04/05/06, Singapore 539775
Opening Hours: 8am – 9pm (Mon – Sun, PH)

5. Vivo City
1 Harbourfront Walk, #01-207, Singapore 098585
Opening Hours: 10am – 10pm (Mon – Sun, PH)

6. Nom La La Bakerzin
9 Sentul Crescent, #02-04, Singapore 828654
Opening Hours: 9am – 9pm (Mon – Sun, PH)

Retail Locations
1. Takashimaya: 31 August – 4 October 2017
2. NEX: 14 September – 4 October 2017
3. North Point: 20 September – 4 October 2017
4. Tampines1: 22 September – 4 October 2017
5. Hillion Mall: 21 September – 4 October 2017

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This post is brought to you by Bakerzin. For more information, please visit www.bakerzin.com

The post Bakerzin Spices Up Mid-Autumn with 8 Interesting Mooncake Collections appeared first on Miss Tam Chiak.

Celebrations are hardly complete without some hearty grub – and there’s nothing quite like indulging in a scrumptious buffet line, or feasting on a thoughtfully created three-course meal. For such celebrations when only the best will suffice, here are some delectable HSBC ‘1-for-1’ and ‘1 dines free’ offers you can look forward to from September onwards. Loosen your belt buckle without having to scrape for loose change. These meal deals will make sure you can feast like a king without having to break the bank.

The Fullerton Hotel Singapore

The Fullerton Hotel sits on some prime real estate. It overlooks the scenic Singapore River, and is housed in the grand Fullerton Building – a National Monument with loads of historical value. Today, it also plays home to the Town Restaurant which serves up spectacular renditions of local and international flavours. Exclusive to the month of Sept, enjoy 1-for-1 dinner buffet from Sundays to Wednesdays (limited to the first 300 redemptions and up to max 8 pax per cardholder). Also, from now till 1 Dec 2017, 1 dines free with 3 paying adults for International Lunch Buffet from Mondays to Fridays, and 1 dines free with 3 paying adults for International Dinner Buffet from Sunday to Tuesday. Plan your dinner to coincide with their daily themes, which range from Monday’s hawker delight, Thursday’s sizzling claypot, to Sunday’s family favourites.

Le Méridien Singapore, Sentosa

Not many can afford the time for an island getaway. So a quick escape to Le Méridien Singapore, Sentosa is the perfect tropical escape for the busy people out there. From 1 Sep to 30 Nov 2017, enjoy their 1-for-1 Taste of Discovery Dinner Buffet, happening every Friday and Saturday. Monthly thematic offerings from Latest Recipe will allow you to go on a gastronomical adventure, from October’s Parisian pastries to September’s spiced creations.

Swissotel Merchant Court Singapore

The Ellenborough Market Café might be known for stellar rendition of the Durian Pengat, and the Slipper Lobster in Black Bean Sauce. But think beyond their popular Peranakan offerings – and look forward to Russian classics like the Salmon Coulibiac and many festive specials in the coming months. From 1 Sep to 31 Dec 2017, 1 dines free with every 3 paying adults for buffet lunch or dinner (Mon to Thur), max 2 persons dine free per card.

Shangri-La Hotel, Singapore

Home to three stunning restaurant, look forward to exclusive deals from The Line, Waterfall Ristorante Italiano, and Shang Palace.

The Line is best known for its international cuisine and over 16 cooking and live stations that prepare dishes a la minute. From freshly sliced sashimi, live grill station, to a kitchen where you can see the process of chocolate being made, you know that you’re indulging in some of the freshest ingredients. And from 1 Sep to 31 Oct 2017, 1 dines free with every 3 full-paying adult during Lunch and Brunch (Mondays to Saturdays Lunch, Sundays Brunch).

Savour the very best of Italian comfort food at Waterfall Ristorante Italiano. And when 1 dines free with 3 full-paying adult during their Semi-buffet Lunch (Mondays to Saturdays) happening 1 Sep to 31 Oct 2017, you can look forward to fresh handmade pastas paired with the finest seafood, prepared by Chef de Cuisine Marco De Vincentis and his exquisite recipes inspired by his Naples, Italy origin.

An authority in Chinese cuisine since the hotel first opened in 1971, Shang Palace showcases fine Cantonese delicacies and Chinese tea culture in an ambiance of rich cultural heritage. Familiar flavours are reimagined to create exquisite delicacies that include Crispy Kurobuta Pork Cheek with Raspberry Glaze, Fried Glutinous Rice with Barbequed Eel and Preserved Vegetables, and Steamed Coral Trout in Truffle Mushroom Sauce. From 1 Sep to 31 Oct 2017, 1 dines free with every three set menus (not applicable on promotional set menus) ordered.

Hotel Vagabond

For times when too many choices can actually be a bad thing, the three-course set meal from The Salon will help streamline the decision-making process. Using only market-fresh ingredients available daily, start with your choice of soup or salad. Mains include chicken roulade tagliatelle, seared salmon with coconut rice, beef rendang burger, or potato gnocchi in creamy basil pesto. End your meal with a dessert of the chef’s choosing. And from 1 Sep to 31 Dec 2017, 1 dines free with every 2 paying adults for the three-course set lunch (before 4pm daily).

For more details on the latest #HSBCDining promotions, visit www.hsbc.com.sg/dining. Terms and conditions apply for all promotions.

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Santap means to eat luxuriously in Malay, and is often used to describe the eating habits of Kings and Queens. This Halal cafe is actually the in-house restaurant for a small boutique hotel, The Daulat, which is a short walk away from Rochor MRT or Little India MRT. It is owned by The Black Hole Group which also has well-known cafes (Working Title) Burger Bar, Afterwit Mexican Taqueria and The Mad Sailors British Kitchen under their belt.

Their new cosy cafe is managed by the friendly manager Naz, who told us that Santap’s rice bowls are their signature item. What’s special about them is that the base of their rice bowls isn’t actually rice. Santap has replaced traditional white rice with wholegrain brown rice and cauliflower florets. Yup, that means that you’re getting a healthy low-carb meal without a compromise on taste. In fact, we nearly didn’t notice that we were eating cauliflower florets!

Another unique point about Santap is that they bring in Japanese flavours as well. They make their own Tonkatsu sauce with hickory, oyster sauce, spices and a dash of sugar. The Chef told us that they thought that Japanese Tonkatsu sauce, which is tangy and sour, would appeal to local palates more as compared to the usual BBQ sauce. 

On top of their signature rice bowls, Santap also serves pizzas, sandwiches and classic brunch items such as Eggs Benedict.

We tried the Salmon Pizza ($15) which is topped with mild cheddar, red daikon and garlic butter sauce. Unlike sharp cheddar cheese which is usually aged for at least a year, mild cheddar cheese is aged for periods between 2-3 months. As a result, it has a less tangy taste. The garlic butter sauce was not too thick and cloying, and the salmon slices were evenly spread out throughout our pizza. However, we thought that the combination of cheese and garlic butter sauce was too heavy for our palates after awhile. Instead of a chewy crust, the pizza base here is soft and fluffy, It could have been slightly thicker in order to balance out the heaviness of the toppings. I would recommend sharing this dish. 

The Beef Rice Bowl ($15) is highly recommended by Naz, and it did not disappoint. The base of the rice bowl is made with cauliflower florets and brown rice, and is topped with alfafa, amaranth and red daikon. Cherry tomatoes, corn, red onions and a wobbly poached egg are paired with the thin beef slices. Their housemade tonkatsu sauce is drizzled over the rice. The first thing that struck me was the amazing presentation. The colourful bowl is extremely instagram-worthy, no?

The beef slices were thin and cooked just right. The spiralized red onions have already been soaked in water before serving, which means it does not have flavours as sharp as white onions. We liked that they were clean tasting and refreshing.

This combination of ingredients also comes with Portobello ($15) as the main protein of the bowl. Other than that, bowls like the Shrimp Rice Bowl ($15) with garlic butter sauce and Lamb Rice Bowl ($15) with housemade mint chutney are available as well.

On a whole, we thought that Santa has a delightful ambience and affordably-priced food. Hidden away in Little India/Rochor area, it can be difficult to find, but it is definitely worth the little search. Note that they mostly have al fresco seating. As the interior is rather small, they only have one communal table placed inside.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

The post Santap – Delectable Wholesome Halal Rice Bowls and Pizzas We Love appeared first on Miss Tam Chiak.

Having been around for almost 5 years, Mr Baguette has amassed a huge following with hoards of people pre-ordering their baguette buns. They often sell out nearing the end of the day so contact the owner, Kent, beforehand to avoid disappointment! Their full list of products is available on their Facebook page at mrbaguette.singapore.

Although the minimum order is 4, we couldn’t resist getting more!

The Baguette Tart (Double Volume) ($2) has a French Egg filling and is their most popular item. Imagine an egg tart with its buttery crust replaced by a warm, freshly baked baguette. The buttery and light egg pudding is made from milk, eggs, sugar and whipping cream. It is slightly lighter in taste as compared to normal egg tarts.

We also tried the Baguette Lava ($1.80) which is their classic chocolate flavour, and one of their best sellers. Perfect for chocoholics, grainy chocolate oozes out after you take a bite into the crispy baguette. Kent definitely does not skimp on the filling here. It will get messy, so get your plates ready. The buttery chocolate ‘crust’ at the top is the best part. The slightly salty  ‘lava’ helps to ensure that the baguette ball does not get overwhelmingly sweet.

The Apple Lava ($1.80) has Apple and Cinnamon inside. I tasted some chopped walnuts in the flowy lava, but it was quickly overpowered by the creamy insides. The ‘lava’ in this bun is more viscous as compared to the one in the Chocolate Baguette Lava. The apple filling is rather generous (there’s more inside apart from that apple cube on top!) and it is a sweet treat best saved for dessert or tea.

Azuki Lava ($1.80) sees the classic Japan red bean and green tea combination. The texture is not as runny, despite us heating it up for the same amount of time, at the same temperature. Despite sounding like a milder flavour, the red beans made the baguette a tad too sweet for my liking.

Moving on to the savoury flavours, the Cheese Lava ($1.80) is crafted from 4 different types of cheese. It has a slight sweetness but did not have the strong cheesy taste that we expected. It would be better if the taste came through more strongly. Although it sounds filling and heavy, it is perfect as a light snack.

If you’re looking for a quick grab-and-go meal, Mr Baguette’s Bowl Pasta Products are a good option. Their Carbonara Bowl ($2) has carbonara sauce, cheese, chicken ham and macaroni within the baguette. The substantial amount of ingredients means that it is rather filling. The topping has a smooth texture and is not too salty. Don’t worry about making a mess because the creamy filling is thick and will not spill when you bite into it.

Mr Baguette has an interesting take on baguettes and is probably the only shop in Singapore selling this innovative snack. Being a chocolate lover, my favourite is the Chocolate Baguette Lava with the Egg Tart coming in a close second.

If you’re bringing the baguettes home for your family and friends, remember to heat it up with a toaster, oven or air-fryer. Kent recommends heating it up at 180 degrees celcius for 1 minute. If possible, eat it on the spot as having a freshly baked baguette means it is softer and easier to bite into, making it less of a messy ordeal.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Coocaça. We will verify and update from our side. Thanks in advance!

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I kid you not, this Korean Fried Chicken ain’t cocking about and you will actually want to devour it. I’m pretty sure we have all seen KFC slowly infesting the menus of numerous Korean restaurants, that you might almost start to believe that all of them can do up some authentic Korean fried chicken. While some are simply winging it, some (like Waker Chicken) do serve up some of the best KFC I’ve tried in Singapore. If you’re looking for some of the most tender, flavourful and crispy, yet value for money fried chicken, then this, my friends, is the place to go.

I’m sure you are aware of the Honey Butter Chips hysteria breaking out in the past few years. Well, if you are a fan of the salty-sweet combination, you will probably enjoy this Honey Butter Chicken too ($14/half, $26/whole). Expect extremely tender and juicy meat under a thin crisp skin, sprinkled with honey butter powder. The Korean owner also shared that they only use fresh chicken. I really wanted to sit there and keep eating this for hours. It was that addictive. But of course, I understand that Honey Butter isn’t for everyone, and with that in mind, you can most definitely opt for the Original, Sweet Spicy or Soy flavoured ones.

Tenders exist for a reason – to save you and me the trouble of dealing with bones. And when they make it this delicious, it makes fried chicken all the more enjoyable. The original flavour comes with a light-tasting batter, which goes very well with the housemade Honey Mustard sauce. Slightly acidic, it gives the chicken a refreshing makeover which will get you hooked. On the other hand, 3 other sauces are available as well – Chilli Ketchup, Wasabi Mayo and Mayonnaise.

While their chicken impressed, the Army Stew ($13.90) didn’t. The portion can feed 2-3 people, and the stew is served with 2 bowls of white rice and a side of kimchi. For that amount of food, it was indeed very budget friendly! However, the heart tugging flavours of the stew and quality of the ingredients used were lacking. I feel that Man’s Kitchen surely needs to step up its stew game in order to win the hearts of the crowd.

I can’t speak for the other stews, but I know for sure their fried chicken was the star. Some of you might be going “125 Lorong 1 Toa Payoh? Sounds so ulu…”, but hey, Man’s Kitchen and Waker Chicken is actually situated not too far away from Creamier, Toa Payoh West Market and Food Centre and the recently popular Donya. Not as unheard of as you thought yeah! Accessible from both Toa Payoh MRT Station and Braddell MRT station, you should let this place be your next dinner destination!

MissTamChiak.com made anonymous visit and paid for its own meal at the stall featured here.

The post Man’s Kitchen and Waker Chicken – The Best KFC Lobang appeared first on Miss Tam Chiak.

This hidden cafe in Takashimaya is a cosy hideaway which serves Japanese-Western fusion food. Apart from hearty sandwiches, they have pastas, healthy salads, a selection of rice bowls and a variety of Japanese pastries. Their signature pastry is the Apple Pie, an all-butter flaky pastry that encases large pieces of Japanese apple. It is advertised on standees throughout the interior and exterior of the store, and is a MUST TRY.

What’s even better is that Grand Jete only uses the freshest products air flown all the way from Japan. The quaint little cafe is owned by a Singaporean who stayed in Fukuoka, the capital of the Fukuoka Prefecture which sits on the Northern shore of Kyushu Island in Japan. It has a casual and cosy ambience, with wooden furnishings and friendly service.

Note that they are situated outside of Takashimaya Shopping Centre (after passing through the walkway with Tower B lifts). While it may be difficult to find the first time round, its a great spot tucked away from the hustle and bustle of town to grab a cup of joe and a sweet pastry.

Their bestsellers are listed on the chalkboard, and the crowd favourite seems to be the Double Decker Tonkatsu ($14.80 for whole, $6.40 for half). 2 pork cutlets, along with cabbage, are sandwiched between white bread, and completed with tonkatsu sauce, butter, sesame dressing mayonnaise and hot mustard. Japanese white bread is also known as milk bread and has a soft and buttery texture, unlike the archetypical white bread. We liked that milk bread was used in this sandwich. The tonkatsu was extremely tender and crisp. Being freshly fried upon order, the warm tonkatsu was exceptionally crispy. It was not oily at all! We liked that the tonkatsu was thick and juicy, yet the batter was airy and light.

This sandwich is good for big eaters as the double slices of tonkatsu fills you up quickly. If you’re looking for a quick bite, get half of the sandwich instead. The sandwich also comes with fried lotus chips which have a sweet aftertaste, and are not as heavy as fries. A small side of salad is served together as well.

We also tried the Japanese Keema Curry ($14.50). Keema curry basically refers to a curry dish made using minced meat. Traditionally, it is an Indian dish that has been introduced and adapted into Japanese cuisine since the 1950s. Here at Grand Jete Cafe, minced beef is used in the keema curry. The curry is not spicy, and is unlike the watery versions you might get at other Japanese curry establishments. It is more dry and paste-like. The menu states that it comes with long beans, carrot, tomato and potato, but sadly, they were missing from our curry. The onsen egg was cooked perfectly though! After being mixed, the minced beef curry coats each rice grain adequately, leaving it glisteningly smooth and savoury. We liked that they used authentic Japonica rice which had a nice mouthfeel. The portion of beef was rather generous, but the overall serving runs small.

Grand Jete has a small selection of 6 pastries/desserts for diners to indulge in after their meal. Their signature item which is freshly baked multiple times throughout the day is the Apple Pie ($3.40). The pie has Japanese apple in a flaky pastry coated with sugary sweet syrup. Advertised as “crispy pie, crunchy apples, mildly sweet”, the apple pie sure lives up to its reputation. It is baked to mouthwatering perfection and smells heavenly. Upon ordering, the pastry is heated up before being served. The buttery and flaky crust simply melts in your mouth after you take a bite, while the sides have a crisp and satisfying crunch. The addition of caramalised apples is the cherry on top! 

Simply put, Grand Jete Cafe is a place that we’d want to visit again. Other fusion items which are also on their ‘Must Try’ list include the Demi-Glace Meat Sauce ($16.50) which has long-hour cooked special demi-glace meat sauce on top of minced beef and parmesan, and the Cino & Nara ($16.50) which is a combination of peperoncino and carbonara. It has olive oil, garlic, lady finger, egg and bacon. Sounds like heaven on a plate!

MissTamChiak.com made anonymous visit and paid its own meal at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post Grand Jeté Cafe & Bar – Hidden Japanese Fusion Cafe in Town appeared first on Miss Tam Chiak.

Shiga prefecture is in the middle of Japan. It has numerous scenic beauty spots like Lake Biwa and Hikone Castle. It’s also home of Omi-gyu, one of the top three wagyu from Japan. I travelled to Kyoto and Osaka recently with Chef Jeremy Nguee, chef‐owner of award-winning gourmet caterer Preparazzi, and saw the production Omi beef, together with experiencing Shiga’s culture and history. Here are the highlights, enjoy!

Hikone Castle

We started the trip with a visit to Hikone Castle which was built in the Edo period (1603-1868). It’s spring time and we get to see ume blossoms! Appointed as a national treasure in 1952, the castle tower rises on a solid stone wall and surrounded by double moats. Considered as one of eight beautiful spots of Lake Biwa, the building shows a harmony of beautifully curved lines. Lake Biwa is Japan’s largest lake. It supports an abundance of life and industry across a wide area.

Samegai Trout Farm

Are you a fan of salmon? At Samegai Trout Farm, the oldest birthplace of trout cultivation in Japan, they are known for breeding Biwa salmon which is endemic to Lake Biwa. These fishes grow up in Lake Biwa for 3 to 5 years and lay eggs. The hatched fry grow up in a river before going down to Lake Biwa. In March, they have released 70,000 baby trouts to Lake Biwa.

Do you know, the size of a Biwa salmon can grow up to 60 to 70cm. For them to fertilize, trouts likes cold water so 10 degree celsius is good, which makes this place good for farming trout. We watched a video to understand more about the works of Samegai Trout Farm before taking a walk around the farm. At the end of the tour, it’s time to taste the tasty Biwa Salmon.

Chef Jeremy: “Trout looks like salmon but it has finer grain and the taste is not as strong but very sweet. For people who are trying sashimi for the first time, they will enjoy this dish. I like the oiliness from the meat.”

Lakeside Ryokan Futabaso

Located along Lake Biwa and 8 minutes drive from Hikone Castle, Lakeside Ryokan Futabaso (滋賀県彦根市の旅館) is a traditional Japanese-style inn with the lake view. We didn’t stay here but came specially for their kaiseki meal served in a traditional setting.

Chef Jeremy: “I always enjoy Kaiseki because the meal format follows a strict order. This restaurant is just in front of the beautiful lake, I am really thankful for the meal at this place and the products are so beautiful as well.”

Featuring 8 treasures from the lake, we had sesame tofu, plum agar with tofu dressing, beans with shrimps, red konyaku, roast duck, freshwater goby, ayu and eel wrapped in omelette. Special mention is ayu (or sweetfish) that is common in rivers throughout Japan. Since they have a distinct aroma, they are also called Kogyo (‘aromatic fish’). Ayu from Lake Biwa is known for its great taste.

Omi Rice and biwa trout are also served alongside with the dishes. The highlight of our lunch (in fact for all our meals) is the certified Omi Beef done in shabu shabu style. Omi Beef is one of Japan’s three premium types of wagyu and this type of black-haired cattle has the longest history in Japan of being produced for food. I will share more about its production in the later paragraphs.

The beef slices here are so tender with very high fat content. I learnt from Chef Jeremy that that the fattier the meat, the longer you have to cook it so as to render the fats. It’s so true, these beef slices tasted so much better when the fats are rendered.

Lakeside Ryokan Futabaso is a 10-minute drive from JR Hikone Station and JR Maibara Shinkansen (bullet train) Station, and free pick-up shuttles can be arranged. JR Kyoto Station can be reached within a 50-minute train ride.

Harie Spring Water Village

People have long relied on water to thrive. One example is the Harie Spring Water Village. This small village is noted for their unique lifestyle. Each home has its own crystal-clear water spring called “kabata” which is used as both well and kitchen sink. The entire system is self-sustaining and a perfect synergy of man and nature. We had a neighbourhood walking tour conducted by villagers to see kabata in private homes. It’s my first time seeing such a modest way to use this important resource

As mentioned previously, fish caught in Lake Biwa is a mainstay of people’s diet. Besides biwa salmon, we also tried Funa-zushi, a fermented funa (freshwater carp) made from fish caught in the spawning season. I can only say, it’s an acquired taste.

Kawashima Sake Brewery

Located adjacent to the Harie district, we made our way to a 150-year-old sake brewery, Kawashima Shuzo. They manufacture sake ‘matsu no hana’ and ‘touju’. We went behind the scenes and learn from the brewers how they make award-winning sake using locally-grown rice and pure spring water. After seeing the brewery, sake tasting waits for you!

Okaki Honten

Talking about Wagyu beef, you should be familiar with the three king that rules Japan Wagyu – Matsusaka, Kobe and Omi. Omi Wagyu raised in Shiga Prefecture. The cattle are raised with extreme care in an environment surrounded by bountiful nature and water.

We arrived at Okaki Honten for dinner where we were treated to everything omi – omi beef sushi, omi beef sukiyaki and omi steak and found it very, very good, even though I prefer my meat lean!

Chef Jeremy: “There is no better method for omi beef rather than grill and sukiyaki.”

Okaki’s Omi beef features soft texture and outstanding flavour. In addition to having a very fine meat grain, the meat is very smooth in texture. You do not taste or feel the fat when you chew; it’s very flavourful. Especially for the sukiyaki, the beef melts in your mouth as its refreshingly wonderful taste bathes your tongue.

The finale was the beautifully marbled steak you see above. You think this portion isn’t too much for one, but you have to think of this as foie gras. You can’t eat a lot of it as it’s too rich. But delicious it was – nicely seared on the surface, yet revealing the pink meat in the middle.

Okaki Ranch

The day after we had our scrumptious spread of Omi beef, we visited Okaki Ranch to see the production. Okaki was Founded in Yamanoue, Ryuo town in Gamo County, the heart of Shiga Prefecture, which was called “Omi” in old days. It is blessed with clear air, bountiful tasty water from the Hino River, and a wealth of herbs grown since ancient times in the surrounding countryside.

Cattle farmers follow government guidelines and raise their cattle with tender loving care. They pay special attention to the hygiene and feed, making sure that they raise the cattle in healthy and comfortable environment. This is because keeping them from feeling stress gives the beef a tender quality.

After putting on our hygiene gears, we entered to a cold room to see his works slicing the thickly marbled meat. While markets focus on appearance in ranking beef, Okaki places a priority on the quality that goes into production, such as the feed and water that improve the taste of Omi beef.

They take special consideration of health conditions when selecting their feed, grazing them on high-grade sweet corn and wheat. The cattle spend their days pleasantly in spacious ranches abundant in clean water and fresh air. This enthusiasm for top quality is the force behind Okaki’s drive to perfect its production techniques and deliver tasty Omi beef to your table.

Chef Jeremy: “I am surprised when I came here. Everything is sliced by hand with no machines at all. This is an example how serious Japanese are with regards to the products by taking care of the cattle and community. That’s why so many people trust Japanese products. Omi beef taste is different, it can be lean and rich at the same time, it can be intense but the feeling is light. I am honoured to be here.”

Koka Ninja Village

Ninja is the speciality of Japan which is admired by many children around the world. If you (or your child) wants to be a ninja, you can get some training at Koka Ninja Village! You will find a museum dedicated to ninja techniques, a house full of ninja traps and secret panels, “water spider” water crossing devices and a shuriken throwing star dojo. Experience the secret world of the fabled ninja for yourself!

Michikusa Ryouri Obana

While I was happy with all my meals, Michikusa Ryouri Obana is the highlight of this trip. We enjoyed authentic Japanese cuisine cooked by a skilful chef who was trained at the famous restaurant called ‘KIKUNOI’. Serving his dishes with Shigaraki ceramics, cooks everything to perfection, bringing out the flavours of the dishes to the fullest

In the box, there was dashi maki eggs, spinach, Deep-fried stuffed lotus root with smoked salmon, grilled mirin style seasoning salmon, chicken, nishin (herring fish), shiitake mushroom and red konyaku. The vegetables were light and crunchy with minimal seasoning, you can really taste the spring in the vegetables. The beef was cooked between 65 to 75 degree celsius which brings out the best flavour. The dishes are prepared in Shigaraki ceramics which is total in total harmony.

Chef Jeremy: “We had a really good lunch. It was a nice respite and the portion was just nice. The chef was being sensitive – he considered the portion, the season and even the plates he used. The highlight was Omi beef where he cooked it at a lower temperature so the fat will melt. Everything the chef did was to give the best to the ingredients.”

Shigaraki Ceramic Cultural Park

Our trip concluded at Shigaraki Ceramic Cultural Park where we did some shopping and bought a Shigaraki bowl. This part is intended to support various activities around the theme of ceramics, including artistic creation, training, and exhibitions. They even have “Artist in Residence Program” that allows artists from across Japan and overseas to stay here and produce works of art.

The post The Food Culture of Shiga Prefecture and Production of Omi Beef appeared first on Miss Tam Chiak.

It’s almost Mid-Autumn Festival again, the 15th day of the eight month on the lunar calendar (which falls on October 4 this year) when the moon is full. The traditional way to celebrate this festival is by indulging in mooncakes. Every year, we are spoilt for choice when it comes to the mooncake flavours available. Whether you go for the classic baked mooncakes or have a more adventurous taste buds to try the new snow skin flavours, here are some of the best mooncake recommendations for your consideration (according to alphabetical order).

Baker’s Well

Celebrating the yearly mid-autumn tradition of joyous reunions, local artisan bakery Baker’s Well presents an array of mooncakes, from baked classics to novelty mini snow skin masterpieces, to please all palates.

Indulge in the adoring mini snow skin mooncakes ($66) in tempting colours that represents 6 different flavours – Signature Champagne Truffle, Yuzu Truffle, Earl Grey Lavender (NEW!), Rum & Raisin, Matcha Truffle and Salted Black Sesame Truffle. The exquisitely handcrafted Champagne Truffle is delicately swathed in creamy white lotus paste and enfolded in tender snow-skin. The new Earl Grey Lavender mooncake is enough to intrigue without overwhelming the senses.

Baker’s Well has also assembled a collection of traditional baked skin mooncakes with less sugar. We like the popular Pure White Lotus with Double Egg Yolk and Roasted Melon Seeds ($41.60/2pcs, $68/4pcs). The salty yolk and nutty aroma of melon seeds balances out the subtly sweet notes of the lotus, culminating in a well-rounded flavour. There are other classics such as Pure White Lotus with Macadamia Nuts ($39.60/2pcs, $66/4pcs), Sugar Free Pure White Lotus with Roasted Melon Seeds ($42/2pcs, $70/4pcs) and Traditional Mixed Nuts ($43.60/2pcs, $72/4pcs) to satisfy those who truly recognize the authentic taste.

For a limited time, enjoy 20% early bird discount for a limited time when you purchase from their roadshows at Takashimaya B2 Atrium (31 Aug – 4 Oct), Vivocity L1 Atrium (5 Sept – 4 Oct) and Suntec City East Atrium (11 Sept – 4 Oct)!

Bakerzin

Celebrate Mid-Autumn Festival with Bakerzin’s Crème de la Crème 2017 Mooncake Collections this year. Delicately handcrafted with low sugar lotus paste, each masterpiece is made with premium ingredients, with a touch of finesse.

You can look forward to traditional mooncakes with a modern twist as Bakerzin brings to the table this year’s Bold Collection flavours that include ginger, tom yam, American ginseng and sakura ebi. Be wowed by the Tom Yum Mooncake – the tom yum blend comes with subtle hints of spiciness. Trust me, this is pretty good and only 500 boxes available!

My favourite collection of the lot has to be the Pure Divine Collection which comprises of Cempedak Snow Skin (100% Pure Cempedak), Honeydew with Apricot Snow Skin (with apricot crunch), Taiwan Green Mango Snow Skin (with mango crunch) and Yuzu Snow Skin. These sweet pastel gems invigorate you with their tangy exotic flavours. Taking centre stage is the Cempedak Snow Skin Mooncake. Sweet, luscious and packed with a fragrant tropical punch, the mooncake holds a rich and creamy cempedak paste in a pillowy soft snow skin. This mooncake is worth every calorie! What’s more, they are great for the little ones too!

Bakerzin 2017 Mooncake Collections are available for order at www.bakerzin.com/mooncake or at all Bakerzin and Nom La La by Bakerzin outlets in Singapore. Bakerzin mooncakes are also available online on Qoo10 (http://www.qoo10.sg/shop/bakerzin), ezbuy, Fave, and Redmart. Collection of mooncakes runs from 10 September to 4 October. The dateline for online orders to be accepted and processed is 2 October, 2pm, and the last day for mooncake delivery is 3 October.

Carlton Hotel Singapore

Celebrate this Mid-Autumn Festival with a selection of handcrafted snowskin mooncakes by Carlton Hotel Singapore that is available from 4 September to 4 October 2017. Start the celebration with the latest Mini Tuxedo Snowskin ($66.30/8pcs), which is inspired by Tuxedo’s signature Chocolate Cake. Taking centre-stage is a rich Valrhona chocolate sponge cake and crunchy chocolate balls accompanied with a generous serving of light cream.

Savour perennial favourites, including the Mini “Mao Shan Wang” Durian Snowskin ($72.75/8pcs) which comprises fresh, luscious durian pulp encased in a pillow-light snowskin that contains no preservatives. You can also indulge in the Mini Red Velvet Snowskin Mooncakes ($67.40/8pcs), which is filled with rich and velvety cream cheese and crunchy royaltine.

Exclusively for Citibank, DBS/POSB, OCBC & UOB cardholders, enjoy an early bird special of 20% off your first 30 boxes, and 25% off when you purchase 31 boxes or more from the 4th -26th September! If that isn’t enough, enjoy 15% off all mooncakes from 27th September to 4th October!

Cat & the Fiddle

Singapore’s premium cheesecake brand, Cat & the Fiddle, has launched its first cheesecake mooncake series for this Mid-Autumn Festival. Themed “The Cow Jumped Over the Moon-cake”, this series celebrates the whimsical side of the brand, and each mooncake is inspired by “Hey Diddle Diddle”, the same nursery rhyme that sparked the idea of Cat & the Fiddle.

Fans of cheesecakes can indulge in 5 flavours of cheesecake snowskin mooncakes – blueberry, strawberry, cookies and cream, chocolate, and durian. “The Cow Jumped Over the Moon-cake” series features the first four flavours, and comes in a box of eight pieces with two of each flavour ($68.80). The strawberry flavour and chocolate flavour contain alcohol. The former boasts a sweet and tart combination of cream cheese and lotus paste cradling a centre of white chocolate martini ganache with refreshing mint leaves. The latter, on the other hand, is rich and luscious. The heart of dark chocolate ganache is delightfully spiked with orange vodka.

Durian lovers, it’s a great opportunity to treat yourselves to the King of the Moon ($68.80 / 8 pieces). Looking regal in charcoal snowskin dusted with gold powder, the velvety lotus paste filling is enriched with real Mao Shan Wang durian pulp surrounding tangy cream cheese in a white chocolate shell.

Crowne Plaza Changi Airport

Crowne Plaza Changi Airport’s mooncake box is the most impressive one ever. Presented in a limited-edition orange suitcase, complete with vintage brown trimming and a leather luggage tag, this mooncake box is a keeper and makes a splendid gift!

Filled with smooth white lotus paste and baked to golden brown perfection, the traditional mooncakes are available in three variations; White Lotus Paste with Double Egg Yolk, White Lotus Paste with Single Egg Yolk and White Lotus Paste with Melon Seeds. They are available in a box of four (from $70 nett) or impress with their Premium Box from $118 nett, which includes a 750ml bottle of Bottega Gold.

A new and unique snow skin flavour is the Salted Green Bean with Taro. Filled with savoury green bean paste and sweet purple yam mash centre, it’s creamy and not too sweet. We also love the signature Lychee Bits with White Lotus Paste snow skin mooncake. The lychee bits have a fruity scent and lima beans enriches the flavour with a buttery texture. The snow skin mooncakes are available in a box of four at $85 nett.

Enjoy up to 25% off and receive a complimentary $20 dining voucher when you purchase from their online store – bit.ly/cpchangi-online-store.

Goodwood Park Hotel

Embrace the joyous reunions of the Mid-Autumn Festival with exquisite handcrafted mooncakes from Goodwood Park Hotel. They have introduced three new unique snowskin flavours that will make this season a memorable one.

The new Prickly Pear with Bergamot Snowskin Mooncake ($52 for 4 pieces) is made with the fruit of the cactus plant – also known as prickly pear. It lends a juicy texture and mellow sweetness to the confection. The use of bergamot yields a citrusy top note while diced pears add crunch to the filling mix.

Keen for a boozy sweet treat? Apple Cider Snowskin Mooncake ($36 for 2 pieces) features a divine blend of white lotus paste infused with fizzy apple cider mousse and diced apples. This mild-alcoholic creation is complemented with sweet, fruity undertones. Root Beer Snowskin Mooncake ($36 for 2 pieces) is our favourite! Using root beer as a base, this version is given an added boost of flavours with vanilla beans and a tinge of rum.

Goodwood Park Hotel’s mooncakes are available from now until 4 October 2017 (last pre-order date is 28 September 2017, 5pm). From 23 August to 4 October 2017, enjoy 15% discount on all items for purchases made with Citi, UOB, DBS/POSB and OCBC Credit & Debit Cards. Not applicable at Takashimaya, VivoCity and Nex.

Grand Hyatt

Grand Hyatt Singapore introduces traditional handmade mooncakes with a modern twist this Mid-Autumn Festival 2017. Some of the favourites include the Black Sesame-Buddha’s Hand Truffle which bursts with a bold, citrusy taste from the Buddha’s hand fruit that accompanies fragrant black sesame seeds. The Chocolate-Mint Fondant, one of two new mooncake flavours by the hotel this year, consists of a blend of white and dark chocolates with a creamy yet refreshing mint fondant centre.

The other new flavor is the Violette & Gin snowskin mooncake which incorporates Tanqueray No. TEN gin and crème de violette liqueur and has a distinctive floral flavour. Besides the Violette & Gin, other alcohol-infused mooncakes include the Strawberry-Lime-Tequila Truffle which features a flavourful blend of fruits and liquor that will remind you of a summer beach vacation.

Look forward to the return of traditional mooncakes, such as the Red Lotus Double-Yolk with Roasted Melon Seeds and Black Sesame Lotus Double-Yolk with Bamboo Ash, amongst many others. For only $69 nett, you can own an intricately patterned box featuring a mosaic of rose, red and gold floral accents with either four traditional mooncakes or eight snowskin mooncakes of your choice. Guests making early bird purchases from 28 August to 15 September 2017 will enjoy 15% off when paying with select credit cards, while Damai and Club at the Hyatt members will enjoy 20% off.

Holiday Inn Singapore Atrium

This mid autumn festival, Xin Cuisine Chinese Restaurant unveils two new low sugar snowskin mooncakes – Low Sugar Red Lotus Seed Paste with Peanut Praline Snowskin Mooncake ($58/6pcs), which features a fragrant, creamy peanut core encased in naturally sweet lotus paste, and a fruity Low Sugar White Lotus Seed Paste with Banana Apricot Praline Snowskin Mooncake ($58/6pcs), that combines the sweetness of banana and faint tartness of apricots.

Their baked classics include the all-time favourite Low Sugar White Lotus Seed Paste with Double Yolks ($64/4pcs), and the Assorted Nuts with French Raisins Mooncake ($64/4pcs). You have to get your hands on the Xin’s Signature Mini Egg Custard with Yolk Mooncake ($60/6pcs) which comprises smooth, creamy custard and flavourful salted egg yolk, perfectly wrapped in a lightly baked crust and topped with gold leaf.

The mooncakes are available at the lobby booth of Holiday Inn Singapore Atrium from 4 September 2017, as well as eight other locations islandwide. You are entitled to an early bird discount of up to 30% when you make an order before 31 August 2017. Grab this perfect festive gift now!

InterContinental Singapore

Taste the tradition of handmade mooncakes with a modern twist, as InterContinental Singapore enters this year’s Mid-Autumn festival with intriguing snowskin mooncakes that include Roselle and Red Date; Rosemary, Almond and Green Tea; Rose and Pistachio; and Pandan and Macadamia. Packaged beautifully in a lush pastel coloured box, the highlight of the Garden Collection ($72 nett) is their Roselle and Red date which sees the use of red date filling instead of the conventional white lotus filling. It’s not too sweet and has a more robust flavour that complements well with their Roselle infused snowskin.

Delight in the Baked Mooncake with Assorted Nuts ($66 nett for 4), a wholesome blend of almonds, walnuts, macadamia nuts and sesame seeds. Other time-honoured mooncakes in the baked series include the White Lotus Paste with Double Yolk ($72 nett for 4), White Lotus Seed with Single Yolk ($68 nett for 4), Red Lotus Paste with Double Yolk ($68 nett for 4), Red Lotus Paste with Single Yolk ($64 nett for 4) and Low-Sugar White Lotus Paste with Macadamia Nuts ($68 nett for 4) for a healthier indulgence this Mid-Autumn.

You can enjoy an additional 5% savings when you make your purchase online. For more information, please visit InterContinentalShoppe.sg

Long Jiang Chinos

Keeping to tradition, Long Jiang Chinos’s teochew ‘orh-nee’ mooncake has come a long way since its humble beginning in 1988. Handcrafted with premium yam filling, the pastry crust is light and flaky. Pick from the original yam paste mooncake or single yolk yam paste mooncake, each bite reminiscent of childhood. Prices start from $60 for a box of 4.

There are also low sugar baked mooncakes available. The latest flavour include single yolk caramel lotus paste with macadamia nuts and black sesame paste with melon seed. The rich caramel combines perfectly with the textural contrast from the nuts. My favourite is the single yolk pandan lotus paste mooncake, featuring the aromatic blend of pandan-infused lotus paste and salted egg yolk, wrapped within golden brown pastry. Of course, there are other signature and iconic baked mooncakes which include the assorted nuts, single yolk white lotus paste mooncake and double yolk white lotus paste mooncake.

Get their mooncakes either from Long Jiang Chinos (address below) or Jalan Petaling Famous Malaysian Street Food (MyVillage #02-01/02). You can also purchase from their booth at Takashimaya Shopping Centre, Vivo City, NEX, Junction 8, Tampines Mall and Lot One Shoppers’ Mall.

Marina Bay Sands

This Mid-Autumn, Marina Bay Sands will be launching a whole new range of new mooncakes. Apart from the traditional favourite Double Egg Yolk White Lotus Seed Paste, other mouth-watering new creations include the Lychee Rose and Caramel Lotus. The Lychee Rose is suitable for ladies who crave for a delicate, dainty treat. The mooncake combines aromatic floral accents and a fruity sweet paste. The Caramel Lotus, on the other hand, has more of a buttery toffee taste. Indulge in the generous serving of smooth caramel that fills up the middle of the mooncake nicely.

For the younger generation (or the young at heart), snow skin mooncakes in pretty pastel hues are available as well! Fans of young palm seeds (more commonly known as attap seeds) and yam will be pleased to know that Marina Bay Sands is now offering a premium Attap Seed & Yam snow skin mooncake. The attap seeds add a subtle sweetness to the mooncake. The popular Chewy Coconut and Cherry snow skin mooncake will also make its return this year. It pays homage to the Bounty Bar and comes complete with a white chocolate ganache centre and Malibu rum macerated maraschino cherry. Candied coconut flakes with white lotus seed paste and butter cake crumbs add texture and flavour to the layers of pastry.

The mooncakes are available for purchase and collection at SweetSpot, located at Marina Bay Sands’ Hotel Lobby Tower 3, from now till 4 October 2017. Sands Rewards members enjoy 20% off mooncakes, while Citibank Cardmembers enjoy 15% off as well. Bulk order discounts are also available for orders of more than 50 boxes.

Mei-Xin

Most kids adore mooncakes, and even more, superheroes. What better way to bring out the bright smiles of your children, nieces or nephews than offering them some cartoon mooncakes? The “Spider-Man Egg Custard Mooncake” gift box comes with 4 Egg Custard Mooncakes bearing his iconic hand gesture. On the other hand, Iron Man is dishing out his “Iron Man Green Tea & Red Bean Mooncake” gift box containing 4 Green Tea & Red Bean Mooncakes stamped with the Avengers crest. These Hong Kong MX Cartoon Mooncakes are going at $65 for a set of 2 boxes!

I am so delighted that these amazing Lava Custard Mooncakes ($58 for 8pcs/box) come back every year, and I’m sure I’m not the only one. Slice through the fragrant egg custard, and just ogle at the golden salted egg yolk making its grand entrance. This year, a new addition to the series is the Lava Egg Yolk with White Lotus Seed Paste Mooncake ($58 for 8pcs/box) which we equally love. We heated these up, and oh boy, we were squealing at the sight of the flowing salted egg yolk.

Can’t wait to share these with your loved ones? You may have these delivered into your hands for free when you spend above $150. On the other hand, self-collection at any of the 7 retail booths (Change Alley, NEX, Novena Square, Causeway Point, Westgate, Compass One and Tampines Mall) is available too.

Mr Bean

Mr Bean brings you back to basics with traditional mooncake flavours to enjoy. Satisfy your sweet tooth with the savoury Red Bean Mooncake ($27.80/2pcs), which features a golden brown baked crust encasing a velvety sweet red bean paste. This is a must-have during Mid-Autumn season!

Enjoy a little crunch in your munch with Golden Mixed Nuts ($29.80/2pcs), where you’ll be in for a nutty affair. The earthy richness of melon seeds, almonds, sesame, walnuts and macadamia nuts are well balanced in a mix of intriguing textures and flavours. Both Red Bean and Golden Mixed Nuts mooncake are also suitable for vegetarian customers.

Got a penchant for the classics? Mr Bean also offers the White Lotus ($24.80/2pcs) that contains silky white lotus wrapped in chewy crust. Or if you like, you could try the White Lotus with Double Yolk ($28.80/2pcs).

As part of their Early Bird Special, enjoy 20% off for 2 or more boxes of regular-priced mooncakes when you pay by NETS/NETS FlashPay from 23 August – 19 September 2017. You can still enjoy $4 off your total bill with purchase of every 2 boxes of regular-priced mooncakes when you pay with NETS/NETS Flashpay after 19 September 2017 – while stocks last!

Neo Group

Dive into Neo Garden’s baked mooncake selections by opting for their Neo Four Treasures set ($62) which includes their bestseller Assorted Fruits and Nuts, Fragrant Black Sesame, Single Yolk Emerald and their Double Yolk White Lotus Seed mooncakes. Enclosed within a luxurious eco-friendly box, this set of four special mooncakes makes a great gift for both friends and family this Mid-Autumn festival.

Neo Garden’s beloved White Lotus Seed with Yolk ($30 for 2, $58 for 4 for single yolk; $32 for 2, $62 for 4 for double yolk) will not disappoint. Encased in the buttery golden shell is a creamy and fragrant yolk centre with melon seeds. Assorted Fruits and Nuts mooncake ($32 for 2, $62 for 4) is generously packed with crunchy almonds, walnuts, sesame and melon strips, every bite is guaranteed to be packed with flavours.

For the snowskin mooncakes, Neo Garden has recently launched their Indulgent Mao Shan Wang snowskin ($46 for 2, $88 for 4) that is bound to entice and impress your family and friends. Bite into a soft chewy snowskin that reveals a decadent Mao Shan Wang centre. This snowskin impressed us with its full-bodied flavors and bittersweet undertones. This creamy treat is one not to be missed!

Old Seng Choong

Old Seng Choong has launched an exciting range of baked mooncakes with 8 different fillings! The new Black Sesame with Yolk & Melon Seeds ($64.80 for 4) is a gorgeous black beauty. Each mooncake is packed with black sesame & lotus paste, speckled with crunchy melon seeds in a beautiful baked skin made of charcoal powder. Another new flavour that impressed us was the White Lotus Paste with Longan, Red dates and Walnuts ($60.80 for 4). The longan and red dates lends a robust aroma and texture that elevates the mooncake to the next level.

Our personal snowskin favorite was Old Seng Choong’s Mao Shan Wang Durian Snowskin ($80 for 8). Think fragrant, thick and bittersweet durian flesh all wrapped up in an irresistible snowskin package. If you are not a durian fan, go for the Four Heavenly Beauties ($60.80 for 8) which comprises of Cranberries with Choya, Passionfruit with Martini Mint, Coffee with Whisky and Chocolate with Rum. It makes for an excellent gift this festive season.

Make your online mooncake purchase before the 15th of Sept to enjoy the exclusive discount of 30% + 5% (DBS/POSB credit or debit card holders).

Pan Pacific Singapore

Four mooncake flavours are making their debut at Hai Tien Lo this year. Be pampered by the Pandan Paste with Single Yolk Baked Mooncake ($68 / box of 4) which is created with pandan-infused lotus paste and egg yolk, or go for the sweet and salty Caramel with White Lotus Paste Single Yolk Baked Mooncake ($68 / box of 4).

An interesting Low Sugar Purple Sweet Potato with White Lotus Paste Single Yolk Baked Mooncake ($68 / box of 4) awaits too. Last but not least, you most definitely should not miss out on the unique Mixed Nuts with Chicken Ham Baked Mooncake ($72 / box of 4), which comprises walnuts, almond, preserved melon, sesame seeds, melon seeds, olive seeds, and macadamia nuts.

Presented in an elegant and gorgeous box, the box of Traditional Four Treasures Baked Mooncakes ($78 / box of 4) is a wonderful gift for business associates, friends, and loved ones. The mooncakes are available between 7 August to 4 October 2017 at Pan Pacific Singapore. From now until 24 September 2017, UOB, American Express, Citibank, DBS, HSBC and OCBC cardholders can enjoy 20% savings on mooncakes.

Singapore Marriott Tang Plaza Hotel

It’s a celebration filled with decadent indulgence as Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel unveils its range of impeccable masterpieces for this year’s Mid-Autumn Festival, available from 30 August to 4 October 2017. The Limited Edition Wan Hao Baked Treasures Premium Gift Set ($228 nett) comprises of four Salted White Lotus Seed Paste with Parma Ham, Pistachios & Single Yolk Baked Mooncakes, and a bottle of Perrier Jouët Champagne (375ml). Only 200 boxes are available!

Taking centre stage with a refreshing take on traditional mooncakes at Singapore Marriott Tang Plaza Hotel is the new Premium Coconut Paste with Hazelnuts Baked Mooncake ($78 nett). The coconut paste adds a distinct coconut aroma and elevates the mooncake to the next level. Coupled with whole hazelnuts, this is one that you can’t afford to miss.

For those with a sweet tooth, we recommend their White Chocolate with Apricot ($63 nett). The combination of the lusciously sweet white chocolate complements the fruity apricot bits. Packed in a luxuriously soft snowskin, this is the ultimate treat for both young and old.

However, another snowskin that stood out for us would be the Honey Lemon Lotus Paste with Lychee Martini Truffle ($63 nett). The alcohol dominates, followed by a familiar taste of honey and lemon. The white lotus paste boasts a creamy delicate sweetness that’s both well-balanced and delicious on its own.

Swatow Seafood Restaurant

Pamper yourselves with Swatow’s Mid-Autumn sweet treats that will tickle your taste buds. With a focus on authenticity, Swatow retains its traditional recipes and handcrafting techniques to continue to bring good quality mooncakes to customers.

To be honest, this is the first time I tried Swatow’s Crispy Orh Nee with Single Yolk (4 for S$45) and I am impressed. The velvety yam filling is made lovingly from scratch and crafted in a pastry skin that is deep fried till golden brown. The air lightness flaky pastry skin and the dense creamy yam filling is one of the best in town.

Reminisce the good old days with Swatow’s Baked Pure White Lotus Paste with Four Yolk (4 for S$62). Savour the buttery crust which breaks apart revealing smooth lotus filling and four gorgeous yolks. Other classics include Traditional Teochew Baked Mixed Nuts (4 for S$62) with a healthy blend of five different types of nuts, seeds and bak kwa. It is best enjoyed with a cup of Chinese tea.

Swatow’s handmade Teochew mooncakes are baked fresh daily with less sugar and no preservatives are added. If you are lucky, you may even receive them HOT & BAKED! From now till 15 Sep, enjoy 20% off all mooncakes. Available at Swatow Toa Payoh (Address: 181 Lorong 4 Toa Payoh #02-602, Singapore 310181 | Tel: 6363 1717), Swatow Garden (Address: 22 Kensington Park Road, Singapore 557271 | Tel: 6343 1717) and Swatow City (Address: Singapore Recreation Club Level 2, B Connaught Drive, Singapore 179682 | Tel: 6338 9595)

Tai Cheong Bakery

Celebrate Mid-Autumn Festival with a traditional taste of Hong Kong at Tai Cheong Bakery. Everything about Tai Cheong is about tradition, so you can expect some of the best and most legitimate old school mooncakes to appear here. Hong Kong Custard with Yolk Blend’s ($68.80 for 4) popularity is well deserved. The custard gives the mooncake a lot of bite and full of eggy flavour. It is easy to overdo the sweetness when it comes to custard mooncakes, but they have got it right.

Traditional white lotus with single yolk, double yolk, melon seed and macademia nuts are also available.There’s no fuss and muss here, just classic styles coming in a traditional box of fours. Good quality lotus seeds is selected, hence you get a smooth and fragrant lotus seed filling to create a delectable treat. Prices start from $62.80. Interestingly, they also have piglet biscuits ($52.80 for a box of9) as well. This is a nostalgic treat for many of us during Mid-Autumn festival. Make your online mooncake purchase before the 15th of Sept to enjoy the exclusive discount of 20%!

The Ritz- Carlton, Millenia Singapore

The Ritz- Carlton, Millenia Singapore presents a contemporary selection of artisan snowskin mooncakes, alongside an exquisite range of traditional baked mooncakes. We were especially impressed with the new White Lotus Seed Paste with Five Grains mooncake ($72/4 pcs). Not only does the addition of pumpkin seeds, sunflower seeds, walnuts, oats, and sesame seeds elevate the texture of the lotus paste filling, it also makes this baked mooncake a healthier and nuttier option.

Two new flavours are added to their signature Assorted Mini Snowskin Martini mooncakes this year – the mangotini and orangetini flavours will appeal to those who fancy a taste of summer. Popular favourites such as the lycheetini and espressotini remain available, and are worth the extra calories. We also love that there are chocolate truffles encased within each martini flavoured mooncake and that they are not cloyingly sweet.

For a limited time only, enjoy 25% off baked mooncakes and 15% off the Mini Custard Mini Custard Lava with Vanilla and Snowskin mooncakes by The Ritz-Carlton, Millenia Singapore when you purchase online at www.rcmooncake.com.sg and quote “MTC2017” upon check out.

The post Mid Autumn Festival 2017 – 20 Mooncakes That Even Chang Er Will Love appeared first on Miss Tam Chiak.

Picture juicy, glazed whole chicken hanging in a row at a hawker food stall. The ubiquitous influence of Hainanese Chicken Rice can be felt everywhere, be it humble hawker spots or even major restaurants. Team Miss Tam Chiak can’t help but indulge in Singapore’s national dish every so often, and we are eager to share with you our top 9 chicken rice picks. Some of our favourite go-to chicken rice stalls are found in hawker centers, so you might want to grab an ice-cold can of Coca Cola as you enjoy your favourite (or to-be favourite) chicken rice.

Chin Chin Eating House

Chin Chin Eating House is one of the pioneers of chicken rice in Singapore. Chin Chin compels us to revisit with their rendition of traditional Hainanese Chicken Rice. A portion of halved steamed chicken ($14) comprises huge chunks of chicken breasts, tenderloins, wings, legs and thighs served with a splash of fragrant soy sauce and sesame oil. You’ll pretty much fall head over heels in love with the moist and tender meat. While the rice appeared to be less oily, it was fragrant and made even tastier with the added aroma from the tangy chili and earthy ginger dip. You have been warned, the chilli packs a punch so you might want to enjoy it with a refreshing, fizzy beverage like Coca-Cola!

Boon Tong Kee

My love for Boon Tong Kee continues to endure from my prepubescent years, when I was first introduced to one of the best Cantonese chicken rice. Boon Tong Kee started in 1979 – Mr. Thian Boon Hua was running a small stall at Chinatown selling Cantonese chicken rice. Shortly after his chicken rice skyrocketed to fame, Mr Thian started his first restaurant in Balestier Road in 1983. Here, a plate of Signature Boiled Chicken costs $4.50. Silky white chicken is served on order. The poultry pairs excellently with the rice, which boasts a good consistency and mild aroma. Don’t forget to add in their in-house sauces especially the chicken rice chilli which is tangy and spicy.

Chicken House

What makes Chicken House stand out is their use of kampong chicken. Here, diners can enjoy the best of both worlds – steamed chicken and soy sauce chicken ($14). The meat possesses an addictive chewiness. The steamed chicken was decent, but it’s soya sauce counterpart triumphed as it was softer and more flavorful. You might notice a cup of green-colored condiment that’s unfamiliar – that’s probably the ginger, And, the best part? The half chicken was absolutely boneless so it was pretty much a fuss-free eating experience. Make your meal moment even more complete by ordering a round of Coca-Cola to share with your family or friends!

Hua Kee Chicken Rice

Founded 30 years ago by Mdm Tan, Hua Kee Chicken Rice is now run by her son Mr. Lim. The steamed chicken is chopped into large chunks, with skin and bone still attached to ensure that the meat retains its natural juices and flavours. The chicken was tender, juicy and full of flavour. The aromatic rice was pretty fluffy and oily – just the way I liked it. Hua Kee delivers one of the tastiest cucumbers – the savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers!

Delicious Boneless Chicken Rice

It’s rare to see a queue forming for chicken rice late in the afternoon, but at this unassuming hawker stall, you might have to wait up to 30 minutes for your chicken rice fix. Make your waiting time more bearable and beat the sweltering heat by getting yourself an ice-cold can of Coca-Cola! The refreshing taste will help rejuvenate your taste buds and prepare you for the delicious meal that awaits you. First of all, their chicken rice is really value for money. For $18, you get free-flow achar, a big bowl of appetizing pork rib soup, 2 plates of rice, and half a chicken. The serving of the chicken is generous, with each piece of meat chopped into big chunky pieces. Coating the chicken is a savoury sauce which carries a sweet undertone that pairs well with the rice. Complete the experience with a dollop of chilli.

Ming Kee Chicken Rice

Do you know how it feels like to fall in love (with chicken rice) all over again? Ming Kee’s steamed chicken is soaked in ice water quickly after cooking to create a gelatinous layer underneath the skin. The result? One of the most succulent, and moist chilled chicken in Singapore. Pair the delicious chilled chicken with warm, steaming rice, and you might just have a small taste of heaven. The chicken itself is flavorful and juicy even without dipping it into the chilli.

Tian Tian Hainanese Chicken Rice

Perhaps one of the most famous stall, Tian Tian Hainanese Chicken Rice has come a long way from its humble beginnings in Maxwell Market in1986. Madam Foo and her daughter, Ms. Loi, still tend to all outlets with a watchful eye. Tian Tian definitely takes the cake as one of our chicken rice favourites. If you need more persuasion, you might remember Tian Tian actually defeated Chef Gordon Ramsay at the Hawker Heroes Challenge in 2013! American Broiler chicken is steamed before it is served and coated with a thick sweet sauce. Do they owe their success to their refreshing and lightly chilled chicken meat, or the garlicky, buttery rice? That’s for us to know and for you to find out. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own!

Wee Nam Kee Chicken Rice Restaurant

Wee Nam Kee boasts a couple of outlets islandwide. Out of the three types of chicken (poached, soya sauce and fried) served here, we enjoy the poached chicken the most. It is executed well and sits in an appetizing sauce. The meat holds a pleasant taste of ginger, and possesses a juicy and tender interior. As for the rice, you’ll find each long grain rice mildly fragrant, and not too oily. I have to say that the chilli was simply amazing –a well-balanced blend of ginger, vinegar and spice culminating in a tangy sensation.

Shi Mei Hainanese Chicken Rice

Laying beneath succulent thick cuts of chicken is a bed of crunchy beansprouts, which we absolutely loved. For $14, we had half a chicken (equal serving of steamed and roasted chicken). The roasted chicken was a clear winner for me – its lightly crisp skin stole my heart. The steamed chicken was pretty good too. It tastes even better when you pair it with their homemade chili – a classic chicken rice chilli combination of spicy-zesty flavours. Assemble the chicken, beansprouts, as well as rice, on a spoon, and pop it into your mouth. I promise that you will be pleased. But wait – how can a shiok meal not have a shiok drink? You have to top it off with a flavourful can of Coca-Cola to ensure that everything paired together makes it EXTRA SHIOK!

No meal is ever complete without a refreshing drink like an ice-cold can of Coca-Cola® – one that brings out the flavors of your food and makes your meal taste even better! There’s just something so unique about Coca-Cola® that goes oh so perfectly well together with our local delicacies, don’t you think so?

This article is brought to you in partnership with Coca-Cola®, the opinions are the writer’s own.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post Here’s Our Best 9 Chicken Rice Picks in Singapore! appeared first on Miss Tam Chiak.

My last visit to JB Ah Meng was 2011 when they were still at the back alley. This time round, I re-visited one week after Singapore Michelin Guide 2017. Sadly, they didn’t get the stars this year but that doesn’t really matter because there is still a snaking queue and it is still a supper spot for many chefs. That speaks a lot about the food.

Not the most photogenic shot but definitely the tastiest. Looking like a rosti, JB San Lou Mee Hoon ($7/$11/$14) is a dish that almost every table will order. The vermicelli is stir fried with squid and prawns till it looks just like a pancake. The bee hoon is crispy on the outside yet moist to the bite. Every strand has soaked up a rich stock and smoky aroma. To be honest, I haven’t tried it in San Low Seafood Restaurant in Johor but this is good enough for me. Conclusion is, don’t read the book by its cover.

Everyone has a favourite in JB Ah Meng. For me, it was the San Lou Mee Hoon. But my makan kaki went for the Fried Garlic Chilli Clams ($16). The plump and juicy clams were well coated with garlic and chilli. It has that pleasant balance between sweet and savoury.

Another star in JB Ah Meng is the White Pepper Crab. If it’s not the star dish, I probably would have give it a miss because I am plain lazy. Don’t expect bui bui crabs as the size of the crabs is much smaller. But the sauce, which was made up of Sarawak white pepper, ginger and spring onions, gave a good kick which complements the crab perfectly without overwhelming the taste.

Crispy pork belly ($12) had a crispy outer with fatty and juicy layers. Some greens are required to balance out (or pherhaps make ourself feel better?) the carbs and seafood: a quick stir-fry of crunchy Cameron Highland Dragon Vegetables ($18) does the trick.

They have recently moved to a newer and more comfortable location. Honestly, I kinda miss the old charm when we were eating crabs at the old location. But well, it’s definitely more comfortable here. Because of the crowd, it’s better to call and make reservation early. Or you may have to wait for a long time (unless you visit before 5.30pm). Note that they only accept cash.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post JB Ah Meng – Hearty Malaysian Zi Char in Geylang, Their San Lou Bee Hoon No Horse Run! appeared first on Miss Tam Chiak.

Food is the most exciting part of any festival for me, and the same goes for the Mid Autumn Festival. Hong Kong Mei-Xin Mooncakes is my go-to brand every year because it nails both traditional baked mooncakes (that I go crazy for) as well as its innovative snowskin renditions. Plus, it has been the best-selling mooncake brand in Hong Kong for 19 consecutive years!

Most kids adore mooncakes, and even more, superheroes. What better way to bring out the bright smiles of your children, nieces or nephews than offering them some cartoon mooncakes? The “Spider-Man Egg Custard Mooncake” gift box comes with 4 Egg Custard Mooncakes bearing his iconic hand gesture. On the other hand, Iron Man is dishing out his “Iron Man Green Tea & Red Bean Mooncake” gift box containing 4 Green Tea & Red Bean Mooncakes stamped with the Avengers crest. These Hong Kong MX Cartoon Mooncakes are going at $65 for a set of 2 boxes!

This is the very reason I go crazy whenever the Mid Autumn Festival is here. I am so delighted that these amazing Lava Custard Mooncakes ($58 for 8pcs/box) come back every year, and I’m sure I’m not the only one. Slice through the fragrant egg custard, and just ogle at the golden salted egg yolk making its grand entrance. Although you could most definitely have these unheated, trust me, the magic that the oven spins on these mooncakes is absolutely incredible. Simply heat them in the microwave (1000W) for 3-5 seconds. Just sink your teeth into one of these adorable gems and trust me, your taste buds will be thanking you for the flavourful explosion in your mouth.

This year, a new addition to the series is the Lava Egg Yolk with White Lotus Seed Paste Mooncake ($58 for 8pcs/box) which we equally love. We heated these up, and oh boy, we were squealing at the sight of the flowing salted egg yolk. At the same time, the authentic tastes still explode with each bite. Honestly, this is a classic with a twist done right. Not to forget, you may heat these up using the same method mentioned above.

Opening the box of “Assorted Mooncakes- Delightful Moon” reveals to you 2 large White Lotus Seed Paste Mooncakes with 2 Egg Yolks, 2 Lava Egg Yolk with White Lotus Seed Paste Mooncakes, 2 Egg Custard Mooncakes and 2 Lava Custard Mooncakes. In addition, the gift box is embossed in a paper silhouette style, with different festive elements.

Moving away from salted egg yolks and custards, how about giving the “Red Bean Paste Mooncake with Dried Citrus Peels” (8pcs/box) a try? You can’t go wrong with the classic combination of sweet red bean paste and eight-year-old aged dried citrus peels from Xinhui. Personally, I enjoy the unique tanginess of this creation!

If you are spoilt for choice, I would highly recommend getting the Oriental Pearl Mooncake ($65 for 6pcs/box). You will be all merry with 6 different flavours – “Red Bean Paste Mooncake with Chestnut”, “Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut”, “White Lotus Seed Paste Mooncake with Egg Yolk”, “Lotus Seed Paste Mooncake with Egg Yolk”, “Oolong Tea Paste Mooncake” and “Mixed Nuts Mooncake”. Mhhmm, can’t wait for my friends to try everything!

If baked mooncakes aren’t your cup of tea, snowy mooncakes should do the trick for you. And at Hong Kong MX Mooncakes, you will surely be able to pick out your favourite from their huge array of flavours. Surprise your family and friends with their “Snowy Premium Delicacies” ($68 for 8pcs/box) that showcases a large “Mango with Pomelo Dessert” mooncake representing the full moon being surrounded by 7 exquisite mooncake “stars”.

Can’t wait to share these with your loved ones? You may have these delivered into your hands for free when you spend above $150. On the other hand, self-collection at any of the 7 retail booths (Change Alley, NEX, Novena Square, Causeway Point, Westgate, Compass One and Tampines Mall) is available too. Visit sgmeixin.com for more information.

This post was brought to you by Mei-Xin Singapore.

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